Better Than Mashed Potatoes Celery Root Purée

Celery root may be one of the homeliest vegetables in season right now, and probably takes the cake for the ugliest vegetable all year round. But this vegetable, which is also known by the name of celeriac, does a tremendous job of adding panache and elegance to creamy soups, salads and purées. With a pat of fresh golden butter and cream, the concentrated flavors of celery can be coaxed and tamed into a sublime nostalgic mashed potato-like concoction - flavors that are familiar but intriguing with hints of parsley and sweet parsnip nuances that will keep guests guessing.

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FRENCH COOKING CLASS IN PROVENCE

 

There are many reasons for why I enjoyed going on Truffle Week with Culinary Getaways. Of tremendous value to me was the fact that the entire trip had been well-thought out, well-coordinated and planned, so that where we went, at what time and how got there, rolled together seamlessly. Even more important were the diverse activities on the trip, things I wouldn't have considered if I was traveling alone, such as the cooking instruction at Concept Chef. For this particular activity, I took away a few observations of about the French perspective on cooking in  contrast to the American viewpoint. Neither right nor wrong, but I found several of them interesting. 

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SWEET POTATO CRANBERRY HASH

I know many of you probably have already sketched out and finalized your plans for Thanksgiving Day.  Recipes have been tested, fine china and silver polished, and a well-thought out orchestration of how each dish will be prepared, has been set. That's a lot of pressure. Thank goodness nobody put me in charge!

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